Читать книгу Summer Kitchen - Bernhard Long - Страница 78

Serves 4 piece (starter rings diameter 8 cm)

2-3 carrots

2 small zucchini

1 bunch radishes

50 grams Crispbread

50 grams butter

2 sheets of gelatin

200 grams of low-fat cream cheese

150 milliliters of milk

Salt and freshly ground pepper

3 teaspoons breadcrumbs

1 egg (size M)

to decorate 1/4 Beet Gartenkresse

Cling film

The preparation sequence

Carrots, peel and clean water. Clean zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls each with 1/4 teaspoon salt.

Crispbread chop finely. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Film it lay flat. (So to. 8 centimeters in diameter) on place 4 starter rings. distribute crispbread crumbs in the rings and press firmly chill.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. again using express vegetables of kitchen paper, give back to the bowls. Vegetables with 1 teaspoon Mix breadcrumbs.

Gelatin express dissolve. give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass under the rest of the cream. give each 1-2 tablespoons cream on the crumbs floors, so the. 10 minutes chill. distribute radishes in a thin layer on it, give 2-3 tablespoons cream on it, so the. 10 minutes chill. with übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart as the. Refrigerate for 2 hours make.

To serve egg as the. boil for 10 minutes in boiling water hard, rinse with cold water, peel and chop into slices. garnished with sliced egg and cress Serve tarts on the plate and bring to the table.